Amritsari Chole

If using normal black tea , boil it in 1 cup water and strain the water. Keep it aside for further use. And if using tea bags just skip this step.

Wash and soak white chickpea in enough water (about 5 cups ) for 6-8 hours or overnight.

Boil the chickpea along with the water left ,Tea bag or boiled and strained tea water, adding 2 cups more water , a teaspoon of salt , a teaspoon of oil and all the whole spices. Cook for 5-6 whistles in pressure cooker.

Heat oil in a big wok , add cumin seeds and kasuri methi . Sauté for 1 minute.

Add garlic and ginger , stir it in oil and add onion and green chilly slits .Sauté till nice golden in color.

Now add all spices and salt , mix well.

Add chopped tomatoes and cook till oil comes out from edges. Frequent stirring is required.

Transfer the cooked chickpeas over the masala along with the water. Let it cook on low heat for 15-20 minutes till all spices and masala are mixed together and a nice thick gravy formed.

Garnish with coriander and ginger sticks.

Serve hot with Butter Naan or Poori.